Dry Curing & Charcuterie

Prosciutto di Parma is more than just a delicious cured meat—it’s a product steeped in history, tradition, and meticulous craftsmanship. You may have wondered why this ham, often found in gourmet markets or served in upscale restaurants, commands such a high price. The truth is that every slice tells a story of patience, quality, and dedication. But how does Prosciutto …

I’ve made a lot of bacon. On this site, you can also find my homemade bacon mastery course, which covers every way of making bacon. I’ve put a lot of thought into how you can use skin and researched different ways. I wanted to share what works best for me and some tips that could be helpful for you. For …

Over the decades, I’ve explored many aspects of salt curing different types of meat. I wanted to share what I’ve learned from my experiences using fish more recently since it’s a topic rarely covered. It started when I discovered Mojama, a salt-dry cured Tuna specialty from Spain. This opened up a new door to an area of curing. I’ve cured …

Drying meat is one form of preservation, but there are others I’ll go through in this article. Most commonly, drying in some Asian countries is still the main method of preserving meat. In most Western countries, freezers are the main way of preserving meat. Meat Drying and Preservation To preserve meat, it is all about drying it in various ways. …

Mortadella can be made at home with certain equipment; it’s quite an involved type of cooked sausage, and we’ve found it took longer than sausages or salamis in general. I definitely thought it was worth it, though! The essence of the mortadella is a delicate spiced aroma, quality meat that is emulsified without over mixing and low temperature baked, sous …

Cured meats come in many different formats and types, so it can be hard to categorize some types of cured meats. This article covers some of the nuances and confusion commonly asked around this website, which is focused on cured meats. From my teaching, experiences, and practice across all aspects of the art and craft of cured meats, I will …

For the important aspects of temperature control, I’ve been ‘reviewing’ the INKBIRD ITC-308 for many years now and using it to get a target temperature range. I’ve used this for charcuterie, dry cured meats, and many other temperature-controlled environment projects at home, which I’ll talk about. For about 20 years, I’ve had many hobbies (food and alcohol-based) that need a …

Over the first 10 years, I was curing meat and made many mistakes. This had a lot to do with the lack of information, and I just hadn’t read the textbooks that are available nowadays. The internet was quite young in the early 2000s! Key Summary: Over the second 10 years, I practiced and learned meat curing at home and …

There are a lot of questions that are frequently asked about meat curing that I have to answer from this site. So I thought I would put all of these common FAQs in one article. I love to cure meat and have been doing so for many many years, I’ve been to places in Italy or America specifically just to …

It gets a little bit confusing with the cured meats and raw meats since the definition of cured meats does have a lot of variations across the globe. I’ve been lucky enough to have tasted and experienced, as well as made, many of the variations of cured meats in the traditional and modern context. I will try to give a …

Recently, I delved deeper into the realm of cured and uncured meats, and to my surprise, I discovered that the distinction between the two isn’t solely about the curing process itself. Rather, it lies in the packaging legislative aspects that govern the use of certain additives. Let’s explore this intriguing aspect further. What is the difference between uncured and cured …

The cheapest and most economic way of meat preserving is thinly sliced meat and using the sun or campfire to dry the meat. Salt should ideally be used to create another layer of protection for the meat during drying. I have been preserving meat over many years. Here I want to highlight tips for economic methods to help you from …

The easiest way to preserve meat is by using the simplest methods and procedures, and this is where I will focus this article. There are many ways you can preserve meat (like canning, dry curing, etc.), however, the easiest ways tend to need the least effort and resources. I’ve often got excess farmed or wild meat, so I’ve explored all …

The ways you can preserve meat at home are varied, but I’ve found there are some overlaps in the techniques, and since you can’t always rely on the freezer, Some of these other methods of preserving meat at home could help create a new passion; that’s what I’m hoping for. It started me on the journey. I’ve done much-preserving meat, …

Cured meat can be made in many different ways, this article will go into quite a bit of detail about how cured meat is made, the different ways also the types of cured meats get produced. I’ve produced every type and style of cured meats possible using salt, smoke, and acidity either in combination or individually. You’ll likely be surprised …

Choosing the finest dry-cured charcuterie meat – in the Western world there are many options available. I have a deep appreciation for the traditionally made long-term production of these dry-cured meats since I also make them myself. Of course, there is a huge variation in what is available. I want to be as useful as possible and help you select …

Charcuterie meat comes in many different varieties, it’s a broad category and has various interpretations. Generally speaking, charcuterie meats are dry-cured meats like prosciutto; however, there are other types, and pork is one of the meats used. For most of the Italian and French styles of charcuterie, pork is a very important meat in the ingredients list. Even though it …

I wanted to showcase what it’s like making cured meats and charcuterie at home for someone unfamiliar with this topic. I’ve been doing it for over 20 years. Whilst also writing about it for many years online. It all began, when I was lucky enough to obtain high-quality wild meat, and seeking ways to celebrate and honor the animal that …

Below is a list of ideas for what you can potentially do with charcuterie leftover meat. After that, I will highlight some of the most common leftover charcuterie meats and what recipes and ideas you can do with them. Since I’ve been making charcuterie and whole-muscle meats for decades, I’ve definitely used the ideas to enhance the flavor of many …

Curing and smoking whole pig butchery is all about the fat and how you utilize it – to use it for adding value to all the muscle cuts that are on offer gives you many more options. There are a few ways to do it. What I will talk about is not easily done, it will take time and a …

I’ve seen many different designs for meat curing chambers, from Prosciutto Parma Ham factories in Italy through to many home curing chamber DIY conversions, 5 so far. The design factors that are used are all very similar and you can replicate these things at your home or buy an ‘out of the box‘ solution as well. Since charcuterie and meat …

You can make bacon without a smoker, and I have a technique and process below for those that do not have a smoker! I’ve been curing and smoking bacon and other cured meats for decades. Since this site eat cured meat is my passion project. I know not everyone has a backyard or a smoker, so this method will get …

If you love dipping into the charcuterie board, there’s no doubt that you’re familiar with salami and ham. Both have so many variations! Since I’ve been passionate about this meat-curing topic for decades, I’ve come across a truckload of styles. With both often being pork products, they are sometimes used interchangeably. Both add fat and flavor to a dish and …

You might be looking for a substitute if you can’t find prosciutto at your local market. I will give a breakdown of other options and mention some aspects of why they are good substitutes. Summary: Cured Italian Meat Similar to Prosciutto Cured Meats From Other Countries, Like Prosciutto Breed of pig, how it was fed and raised and the environment …

Cured salt pork is a common ingredient found in Northeastern dishes of the United States, its beginnings may have come from Europe, the Slavic countries call it Salo. But it goes way back many hundreds of years ago, potentially thousands. When you consider the Romans were salt-curing whole legs of pork. This savory cured meat can work well in many …

I’ve savored Prosciutto, both sliced and whole; often, visitors ask whether this preserved dry-cured meat goes bad, so here is the answer. If you’re a fan of cured meats, you’re in the right place – my blog, Eat Cured Meat, is all about the slowest food around! Prosciutto is one of the most famous Italian cured meats used in appetizers …

Nothing goes together quite like wine, cured meats, and cheese. I’ve enjoyed wine for as long as I’ve been making dry-cured meats and cold smoking. The combination of the refreshing spiciness of salami and the buttery deliciousness of an earthy cheese can transport you straight to the Italian countryside. I’ve been making dry-cured meats and other smoked small goods for a few decades …

In the food world, pancetta and salt pork are two popular options for those who want cured meat. If you’re new to this world, you might wonder what sets these two types of meat apart. After all, they can seem similar. I’ve been making both pancetta and salt pork for different culinary treats over the years, but still, often it …